Dinner Tonight: Frankfurter Skillet Supper

Joanne Santo’s frankfurter skillet supper combines the best of all worlds. It is comfort food (hot dogs, tomato soup, macaroni and cheese, all mixed together), it is easy to make, it uses ingredients already found in the pantry, and it is made in just one pan (plus a bowl). Ms. Santo, who lives in Defiance, writes, “as our kids grew up they loved this quick meal, and now my grandchildren are enjoying it just as much.”

Frankfurter Skillet Supper

2 tablespoons butter

¾ cup chopped onion

1 pound frankfurters, sliced in half lengthwise

4 cups uncooked, medium-size noodles

1 can tomato soup

1 cup milk

1 cup water

1 cup shredded cheddar cheese (about 4 ounces)

Chopped parsley or parsley flakes

Use a large skillet with a tight-fitting lid. Melt butter over medium-high heat. Sauté onion and frankfurters for 5 minutes. Layer noodles over onion and frankfurters.

In a separate bowl, combine soup, milk, and water, and pour this mixture over the noodles. Sprinkle the shredded cheddar cheese on top and then top with the parsley. Cover and bring to a steam; reduce heat and simmer 25-30 minutes.

Yield: 4 servings

— Joanne Santo

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.

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